Chicken rice veggie for a week

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 152.2
  • Total Fat: 1.4 g
  • Cholesterol: 17.6 mg
  • Sodium: 198.7 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 10.0 g

View full nutritional breakdown of Chicken rice veggie for a week calories by ingredient
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Number of Servings: 14


    Chicken 7.50 oz. breast no bone, no skin cut up
    1 lg. onions cut up
    3 cloves garlic cut up
    3 cups brown rice (cooked)
    16 oz.Birds Eye Pepper Stir Fry
    16 oz. Birds Eye Sugar Snap Stir Fry
    10 oz. frozen peas
    2 tsp Old Bay Seasoning
    1 cans Tomatoes No Salt (14 oz. ea)
    Macaroni 1.50 cups (Cooked) cut up
    2 tbs Worcestershire sauce


Makes 14 1 cup servings


cook rice, set aside. Saute onion til opaque. Cook chicken and pork in skillet. Add all ingredients except rice to stock pot. Bring to boil, then reduce to simmer for 1 hours. Add whatever spices you like. Add rice for last 20 min.

Serving Size: 19 -- 1.50 cup servings

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